Salt levels in foods still dangerously high
The dangerously high salt levels in processed food and fast food remain essentially unchanged, despite numerous calls from public and private health agencies for the food industry to voluntarily reduce sodium levels, reports a new Northwestern Medicine study conducted with the Center for Science in the Public Interest.
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Dining out: 10 veg-friendly Nashville hotspots
Next time you find yourself in Music City, USA be sure to stop by these great veg-friendly hotspots!
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The artisan of vegan cheese, Miyoko Schinner’s easy recipe
Do you find yourself missing cheese? Check out this oil-free vegan cheese recipe by Miyoko Schinner.
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Train yourself to eat your greens first
Talia Fuhrman teaches you how to break your routine and load up on healthier choices
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Starbucks releases vegan salad as part of its spring menu
The Hearty Veggie & Brown Rice Salad Bowl contains kale, beets, roasted butternut squash, steamed broccoli, and brown rice.
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11 vegan desserts to make this spring
From Rhubarb Oatmeal Bars to Key Lime Pie, Ecorazzi.com gives us the best vegan and seasonal dessert recipes.
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Banana for an egg: vegan substitutions for 8 common baking ingredients
The Kitchn sets out to help new vegans master the 8 most common baking substitutions.
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A true DIY vegan wedding
Complete with a 3-course vegan meal including mushroom empanadas with fennel cream sauce, this English couple celebrated their vows in a healthy and eco-friendly way.
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Whole hits New York Times bestseller list
Congratulations to Dr. T. Colin Campbell on Whole reaching the New York Times bestseller list at #9 on the Advice, How-to, and Miscellaneous section.
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A look at the raw food craze
Nature’s Food Market owners say their raw food and juicing business has more than tripled since the beginning of 2013.
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Raw food diet made easy
This tasty menu lays out exactly how to eat raw vegan throughout the week.
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Practically Raw Desserts author Amber Shea Crawley’s enlightened carrot cake
This mouthwatering vegan dessert recipe is gluten-free, oil-free, low-fat, and under 300 calories per serving.
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Plant Based Athlete promotes Whole on YouTube
The popular blogger gives some great insight into Dr. Colin Campbell’s Whole.
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The Huffington Post’s 5 seeds you need to eat to keep healthy
Maureen Callahan lists 5 different seeds that are nutrient-rich and good for our bodies.
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Portland Press Herald’s vegan waffle recipe that will keep kids healthy and happy
Jeff Peterson supplies a delicious vegan waffle recipe to help transition the family to a healthier lifestyle.
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How to kick the sugar habit: advice from The Happy Herbivore
Lindsay Nixon gives 5 tips for cleansing our bodies from one of the worst food addictions.
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Plant-based protein craze drives renewed interest in peanut flour
While peanut flour has been around for years, recent interest in meatless protein has sparked renewed interest in the plant-based flour.
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The hot new vegan ingredient is jackfruit
This starchy, fibrous fruit is popping up in many vegetarian and vegan dishes and serves as a meat substitute for some of the more creative chefs, restaurants, and even food trucks around the country.
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Plant Based 123 offers giveaway copies of Whole and The China Study Cookbook
Plant Based 123 blog is currently offering giveaway copies of both Whole and The China Study Cookbook to one lucky reader.
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A vegan office: how one workplace has moved to get healthier together
The staff at the nonprofit organization Physicians Committee for Responsible Medicine helps each other stay healthy by exchanging vegan recipes, sharing dishes, and taking turns making breakfast smoothies for one another in the mornings.